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Flavor: Floral, pastry aroma. Smooth, balanced. Notes of Cheremoya and Asian pear. mildly sweet, clean finish.
Garden: This tea comes from a certified organic tea farm in the remote farming area of Gaofeng, Nantou County, Taiwan. It is an isolated plot of tea deep in the Hehuanshan Mountain range, offering ideal climate conditions.
Harvest: Hand-picked, small batch, spring 2026.
Elevation: 1450m
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One of the prominent qualities of Taiwanese high mountain oolong is the fragrance that exudes from the freshly brewed leaves.
Especially after the first and second brews, hold the un-lidded teapot near your nose and inhale slowly to experience the volatile aromatic oils that are being released from the freshly moistened and heated leaves.
From there you can enjoy the evolving aroma of each successive brew. The fragrance is the most intriguing and subtle quality of a fine high mountain tea.
This tea carries distinct qualities of relatively minimal oxidation of the leaves during processing. This is evident in its fresh, floral/vegetal aroma and smooth, balanced flavor.
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Our new source of Eco-Farmed High Mountain Tea is a highly motivated and progressive tea producer that is making some of the best organically grown high mountain tea that we've tasted on Taiwan! His cooperative of farmers and tea craftsmen have consistently been achieving high ranking awards in organic tea competitions as well as high elevation tea, black tea, and GABA tea.
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Brewing Guide: 9g tea in 300ml 80°C water. Steep for 3 minutes. Re-steep. Adjust to taste.
Cold Brew: Use 7g of tea per liter of water. Brew tea at room temperature for 2-3 hours, and enjoy. Or you can put your cold brew bottle in the fridge to brew overnight and be ready to drink the next day.
Gongfu Brew: Use 9g for a 150ml pot. Use boiling temperature water and brew for about 60 seconds, second brew 50 seconds. Increase brewing time with each successive brew. The leaves can be brewed 8-9 times.
